Ingredients:

  • 1.5 lb boneless, skinless chicken breast, thinly sliced
  • 1 tbsp cornstarch
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/3 cup low-sodium soy sauce
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tbsp fresh ginger, minced
  • 3 cloves garlic, minced
  • 1 tsp toasted sesame oil
  • 3 cups broccoli florets
  • 1 large red bell pepper, sliced
  • 1 cup snap peas
  • 2 tbsp avocado oil

Instructions:

  1. Whisk together soy sauce, honey, rice vinegar, minced ginger, minced garlic, and sesame oil in a small bowl and set aside.
  2. Toss sliced chicken breast with cornstarch, salt, and black pepper until evenly coated.
  3. Heat 1 tbsp of avocado oil in a wok or heavy-bottomed skillet over medium-high heat. Add chicken in a single layer; sear for 2-3 minutes until golden-brown, then toss and cook for another 2 minutes until opaque. Remove chicken and set aside.
  4. Add remaining 1 tbsp of oil to the pan. Flash-fry broccoli, red bell pepper, and snap peas over high heat until crisp-tender.
  5. Return chicken to the pan and pour in the prepared sauce. Toss rapidly for 1-2 minutes until the glaze thickens and coats the ingredients.